Dashing dhaniya: Coriander seeds are used for flavour and body

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Aromatic, spicy and pleasant simultaneously, coriander seeds have been used since ancient times in the field of cooking as well as the realmof medicines. These yellowish-brown in colour seeds with longitudinal ridges are the dry seeds that are harvested from a coriander plant, a member of the parsleyfamily. The word coriander can be used to d escribe the entire plant: leaves, stems, seeds and all. But when speaking of coriander, most people are referring to the spice produced from theseeds of the plant. In Indian cuisine, the seeds are called Dhaniya andare an essential condiment inthe spice box.

They are used in curry powder, curries, sausages, pickles, stewsand sauces. Sambar and Rasam, the dishes without which a SouthIndian meal is incompleteand left unsatisfied, use coriander seeds as one of the main ingredients. Mostly used as a flavouringagent in various cuisines, they are alsoemployed inbrewing certainvarieties of beer, mainly some Belgian white beers.

The seeds are also known to have high medicinal value.The essential oil extracted fromthe seeds is used as a herbal remedy and dietary supplement. The oil is also usedas a flavouring agent for tobacco, gin and liquor. Drinking water with soakedcoriander seeds is saidtohelp regulate menstrual flow. In traditionalmedicinal practices, they are also considered as a medicine to treat insomnia.

Carrying anaromatic and citrus flavour, the seeds are available both in the form of dried seeds and the grounded form. When it is purchased in the powdered form, one can notice that it’s aroma is significantly decreased. Hence, it is advised to purchase seeds and then grind them f resh whenever required. For either of these f orms to stay afresh, they mustbe stored in an opaque and tightly sealed container. While grounded coriander will stay f or about six months, the seeds remain fresh f or a whole year. The best way tokeep the flavour intact is todry-fry the seeds.